Cassell's dictionary of cookery

enabled claret to be sold at its present price in this country, it was fondly imagined by some that claret would gradually supersede the use of beer in this country. Indeed, a great statesman publicly remarked that he looked forward to the time when " the British workman would call for his glass of claret instead of his pint of beer." That time, however, has not yet arrived, and never will so long as the claret sold at ordinary public-houses remains what it is at present. Why this is the case, I cannot say, but the fact remains, and may be tested any day. Let any one go to an ordinary public-house — not a good hotel — and ask for a glass of claret, and the probability is that they will be served with some quite undrinkable compound. That claret will ever supersede beer with English workmen is of course a visionary idea, but many men would undoubtedly drink claret in preference to beer, especially in hot summer weather, were it to be got on draught cheap, and it is to be regretted that it cannot be more easily obtained. In hot weather, too often the common beer sold quenches the thirst only momentarily, but soon gives rise to a craving for more. Claret, especially when mixed with water, is practically unintoxicating, and is the best drink of any to allay thirst. Burgundy is a stronger and richer wine than claret, and has the reputation of being the most blood-making wine there is. As a rule, ordinary Burgundy is a trifle dearer than claret. However, an excellent and pure wine may be obtained for 18s. a dozen. It is not, however, so easy of digestion as claret. Those who can take Burgundy, and require nourishment, will find Burgundy a far cheaper wine than claret: Burgundy, like claret, varies immensely in quality and price. The best Burgundies are Clos Vougeot and Chambertin, and these wines generally fetch from 72s. to 84s. a dozen. Burgundy, like claret, is best in bottle, and should never be kept long in the wood. Good Beaune can be obtained considerably cheaper than Clos Vougeot or Chambertin, and is one of the best kinds of Burgundy that can be chosen for every-day drinking. Burgundy will occasionally throw a crust like port. Indeed, in bottling and keeping Burgundy almost as much care is requisite as if it were port, as Burgundy suffers from change of temperature far more than claret, and some kinds, like port, are apt to cloud even after being bottled in the spring and autumn of the year in sympathy with the vine — the best, and in fact only, means of prevention for what may be termed this second fermentation being equal temperature.